Slow Cooker Ginger Beef and Vegetables

Slow Cooker Ginger Beef and Vegetables
Serves 6
Melt-in-your mouth beef gets an Asian flare from ginger, soy sauce and rich beef stock. This main requires just 10 minutes of active time so you can let the slow cooker do the heavy lifting.
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Total Time
10 hr 10 min
Total Time
10 hr 10 min
436 calories
46 g
90 g
10 g
38 g
4 g
307 g
486 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
307g
Servings
6
Amount Per Serving
Calories 436
Calories from Fat 86
% Daily Value *
Total Fat 10g
15%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 4g
Cholesterol 90mg
30%
Sodium 486mg
20%
Total Carbohydrates 46g
15%
Dietary Fiber 2g
9%
Sugars 3g
Protein 38g
Vitamin A
21%
Vitamin C
72%
Calcium
6%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 ½ lb (750 g) Ontario flank steak, cut into 2-inch pieces*
  2. 3 carrots, cut into ½-inch (1 cm) slices
  3. 3 scallions, white and light green sliced
  4. 1 small onion, sliced
  5. 1 1/2 tbsp (22 mL) minced garlic
  6. 2 tbsp minced ginger
  7. 1 ¾ cups (425 mL) low sodium beef stock
  8. 2 tbsp (30 mL) low sodium soy sauce
  9. 2 tbsp (30 mL) cornstarch mixed with 2 tbsp water
  10. 1 red pepper, chopped
  11. 1 1/2 cups (375 mL) jasmine rice
  12. 1 tsp (5 mL) butter
  13. ¼ tsp (1 mL) kosher salt
  14. 1 ½ cups (375 mL) frozen snap peas
Instructions
  1. In a 5-quart slow cooker add beef, carrots, scallions, onion, garlic, ginger, beef stock and soy sauce; stir to combine. Cover and cook on low heat for 9 hours.
  2. Turn slow cooker setting to high heat. Carefully uncover and stir in cornstarch mixture and peppers. Cover and cook for 20 minutes more.
  3. Meanwhile, bring 2 1/2 cups (625 mL) of water to a boil. Stir in rice, butter and salt. Cover and cook over low heat for 15-18 minutes until water is absorbed. Turn off heat, let stand for 10 minutes and fluff with a fork.
  4. Add snap peas to slow cooker for 1 minute. To serve, divide rice between bowls and top with a ladle of gingered beef and vegetable stew.
Notes
  1. Ask your local butcher to cut the flank steak into pieces for you to save on prep time.
  2. Calories per serving: 421, Fat 17g, Cholesterol 74mg, Sodium 684mg, Carbohydrates 26g, Fibre 4g, Sugar 2.7g, Protein 29g
beta
calories
436
fat
10g
protein
38g
carbs
46g
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